I served this as an appetizer salad, added sliced black olives for a bit more color contrast. Very good and impressive.
All of my favorite ingredients and so quick to put together. We didn't have a red onion so our yellow was a bit on the strong side and my have overpowered the dish but will definitely try again with the red onion. I always have homemade pesto frozen in ice cube trays.
Very nice salad! The lemon juice adds a nice tang. I agree with Missy Wombat that the pesto quality is VERY important.
What a wonderful salad! Quick, easy and very tasty. I made this for lunch today. I too added some black olives just to add a bit more color. Thanks SandraK for a great dish.rn
Very good! 1 can of chickpeas is not quite 2 cups; I will double this whole recipe next time. We were generous with the dressing ingredients and tossed it with greens when serving as a main dish. However, I think I could omit the olive oil; the pesto I buy is oily enough!
Oh so simple & tasty...I used this as a base & added some grated carrot, diced cucumber and leftover shredded chicken for a quick & easy lunch..Yum!
I thought this was pretty tasty...I FINELY diced the red onion and only used about a quarter cup for the whole recipe, which worked well because, to me, red onion tends to get a "bite" to it after it's sat for a while so I didn't want that to happen...as I did it, this worked just fine. We enjoy chickpeas in this house, so thanks for posting a new recipe for us!
Not to our taste, I thought it needed something.
I love chickpeas, pesto and red onions, so how could this go wrong? ;-) Lovely, flavourful salad, very quick and easy to make. I did use 3 tablespoons of lemon juice, but perhaps I had a particularly mild lemon? Will make this again and again this summer. Thanks for sharing!
This salad was ok. We didn't really care for it. Chalk it up to personal taste.